The Superdiners share holiday greetings — and a toast to their favorite spirit. (And let you in on the bars and bartenders that serve alcohol well.)

I’m a gin drinker, and discovering Xix Bar in Barcelona made me wish we had that kind of gin joint here, combining the inventory at Aero Club (3365 India St. Mission Hills. 619-297-7211 or aeroclubbar.com) with just a bit more style. But I once had a dalliance with Pimm’s Cup, and lately mixologists at Snake Oil Cocktail (snakeoilcocktail.com), Craft and Commerce (675 W. Beech St., Little Italy. 619-269-2202 or craft-commerce.com) and Noble Experiment (777 G St., downtown. 619-888-4713 or nobleexperimentsd.com) have all found me flirting with that long-ago love, so perfect with fresh fruit and vegetable concoctions. — Catt White, farmers market manager (Twitter @LIMercato)

Lee over at Truluck’s (8990 University Center Lane, University City. 858-453-2583 or trulucks.com) served up some fancy cocktails on date No. 2 with my boyfriend over a year ago. We went back there with some friends last Thursday and Lee happened to be working during happy hour. We mentioned how he was involved somehow with that night back in September of 2010 and Lee happily claimed it was his cocktails that did the trick. Ha-ha. Their Red Door martini is my fave — it’s fresh raspberries, Sobieski Vodka and St-Germain (my fave liqueur). — Joanne Arellano, human resources professional, avid Yelper, avid diner

With its oaken, vanilla and caramel-y flavors, no spirit brings more flavor to the party all by its lonesome than bourbon. There’s no shortage of places stocking their bars with stellar varieties. Some that spring to a mind that’s been whiskey-ravaged more times than I can recall are Starlite (3175 India St. Middletown. 619-358-9766 or starlitesandiego.com), Small Bar (4628 Park Blvd. University Heights. 619-795-7998 or smallbarsd.com) and Noble Experiment. — Brandon Hernández, food writer (Twitter @offdutyfoodie)

Inside Craft and Commerce in Little Italy. Food and Wine magazine named it one of the 50 Best Bars in America.— James Gregg

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Inside Craft and Commerce in Little Italy. Food and Wine magazine named it one of the 50 Best Bars in America.
— James Gregg

Craft and Commerce’s Paloma de Jerez cocktail, a fiery yet refreshing concoction of jalapeño-infused tequila, sherry, grapefruit juice and lime rocks my world. (Just typing this sentence is making my mouth tingle. It’s that good.) All the bartenders make it well, but if he’s there, ask for Steve. His is the best. — Susan Russo, cookbook author, blogger (foodblogga.blogspot.com)

Ever since I was introduced to the Moscow mule by a close friend of mine, I’ve been on the hunt for the best mule in town. Each place I’ve tried does it a little different and I’ve come to the conclusion that the best mules are created by talented bartenders with quality ingredients and it better be in a copper mug since it simply doesn’t taste the same in a glass. Although a cocktail purist will say that a traditional mule has vodka, my favorite has been found at Neighborhood (777 G St. East Village. 619-446-0002 or neighborhoodsd.com), where they serve up “The Presbyterian,” a rye whiskey twist on the original. — David Salisbury, a law firm’s director of business development, avid diner

Fernet Branca; until death do us part. I’m a bit old fashioned, so I prefer it neat, at room temperature. I’m quite confident, however, that if you track down either Mr. Ian Ward (Snake Oil Cocktail Co.) or Ms. Jenn Queen (Blind Tiger Cocktail Co.). They’d both be more than capable of serving it to you in a variety of ways. — Sara Hanson, fine wine specialist and blogger (thesarkuswineblog.com)

Being a true aficionado of all things alcohol based, I enjoy all spirits and many types of cocktails, but I am currently having a renewed love affair with Rye Whiskey. Back in the 1990s this pre-Prohibition favorite was almost extinct. With the rise of mixology bars over the last 15 years, Rye Whiskey and its great spice notes became a very popular choice for cocktails. Demand soon outstripped supply. Like Bourbon Rye needs to be aged, it needs to be aged for at least two years to be called straight Rye. It took a dozen years but Whiskey producers are now making Rye Whiskey at a rapid rate and great versions are readily available. Here are my five favorite Rye cocktails: Sazerac, Manhattan, Old Fashioned, Imagination, & Van Winkle Family Reserve Rye-neat, because it’s so damn good! Try Craft and Commerce (675 W. Beech St., Little Italy. 619-269-2202; craft-commerce.com) or Noble Experiment (777 G St., downtown. 619-888-4713; nobleexperimentsd.com). — Bill Sysak, beverage supervisor at Stone Brewing World Bistro & Gardens

Spring is vodka time and Summer calls for tequila. Fall puts me in a bourbon & whiskey mood and late in the year I deplete my rum and scotch supplies. Alright, let’s go with whiskey in general, I’m a big fan of the Aero Club. They have a tremendous selection of whiskeys, foreign and domestic, and the folks behind the bar can navigate through them to help you decide. I generally drink my whiskey neat or maybe with a cube or two, but I do enjoy a well-made Old Fashioned (which I haven’t found around town…can someone guide me?). — Dave Morgan, CPA, avid diner

I’m a Whiskey and Whisky girl. Generally neat, on the rock (as in 1 large cube) or in a rare moment and if I’m feeling it, in a shot glass. BevMo’s got a great selection to stock the cabinets with. I enjoy the complexity, caramel-y-ness and kick-butt heat of Angel’s Envy Kentucky Bourbon Whiskey. http://www.angelsenvy.com/whiskey/. I do like what the mixologists at Craft & Commerce are doing. Their Beer-Cocktail, Up In Smoke features: Islay Scotch, Fuji Apples

Since I do not drink alcohol I would have to say the “mocktails” offered here at Addison are at the top of my list. Mitch Price is one of our bartenders and he makes a wonderful Strawberry and Vanilla sparkling beverage, called the “Strawberry Muddler” infused with a bit of lavender. It is a perfectly refreshing “mocktail” to start to a dinner. — William Bradley, executive chef at Addison

I like Scotch all ways (no, not a typo). I have seen some great stuff come from the Noble, Craft, El Dorado gang using the notoriously difficult cocktail spirit so hats off to them! — Jeff Josenhans, director of beverage outlets and sommelier at U.S. Grant Hotel

Everyone that knows me knows my love for Tequila Fortaleza and redbreast whiskey, but I created a beertail using tobacco-infused Michter’s single-batch Bourbon, stevia leaves, and Dead Guy ale that is a great combination. Although after drinking it I wanted to listen to Kenny Chesney in a ford truck and drive to Home Depot…weird. — Ricardo Heredia, executive chef at Alchemy Restaurant

Hangar One Vodka Mandarin Blossom: bottle pulled directly from the third drawer of my desk and poured over ice after Mrs. Krupinsky’s third call of the day complaining there weren’t enough caraway seeds in her Corn Rye today. (Note: unlike most flavored vodkas that taste like a dental fluoride treatment, Hangar One Mandarin Vodka is the real deal made with real mandarin oranges.) — Charles Kaufman, baker, owner of Bread & Cie Café (Twitter @BreadnCieBakery)

You’re asking me to select from premium vodka, scotch and tequila. That’s just not cool. All of them hold a special place in my heart. I’ll simply thank the bartenders at the Tractor Room, Candelas and the Pearl Hotel for their consistency in delivering such divine spirits to me over the years — straight up and in a variety of comely cocktails. — Gerald “Dex” Poindexter, publicist, avid diner (Twitter @SuperDinerDex)

Charbay Blood Orange vodka from Napa (along with any of their flavored vodkas) is my first choice which you cannot find out and about too many places in San Diego except for my kitchen as a classic with soda water, splash of cranberry and lime. — Randee Stratton, real estate broker, avid diner